Add the graham crackers, melted vegan butter, and ¼ white sugar to a food processor and process until a crust is formed.
Transfer the mixture to the baking pan and spread evenly.
Bake for 10 minutes until golden brown
Bake for 40 minutes or until the edges look very slightly dry and the center appears jiggly.
Let rest for 30 minutes, then transfer to the refrigerator to let cool completely for at least 4 hours, preferably overnight.